Executive Chef Ken Lingle uses this spice for seared duck breasts (hence the name), but he also uses it for grilled lobster tails and roasted cauliflower. Use as a rub.
Adapted from Ken Lingle of Salt Kitchen & Bar at Wentworth by the Sea.
1 tablespoon coriander seeds
1 tablespoon cumin seeds
1 tablespoon white peppercorns
1 tablespoon star anise
½ tablespoon fennel seeds
1/8 of a cinnamon stick
3 whole cloves
In a medium skillet over low heat, toast all the spices together until fragrant. Transfer to a plate to cool, then grind in a spice grinder. Store in an airtight container away from direct light.
Makes about ¼ cup
